Recipe

Step 1: Preheat oven to 200°F.

Step 2: Arrange tomatoes, cut side up, on a large parchment-covered cookie sheet. Sprinkle lightly with salt and pepper. Tuck small herb leaves and a tiny sliver or two of garlic into each tomato half, and drizzle lightly with olive oil.

Step 3: Oil the squash pieces. Wrap in foil and place on cookie sheet with tomatoes. Place cookie sheet in centre of the oven and cook for 1 hour.

Step 4: Check to ensure the tomatoes aren’t drying up too quickly, then continue roasting them for up to 1-1/2 more hours. The squash should be tender by this time as well. (Tomatoes can be made a day or two ahead — allow them to cool, then refrigerate.)

Step 5: To prepare the polenta, bring 6 cups water to a boil in a large, heavy saucepan. Add salt, then gradually whisk in cornmeal. Reduce heat to low and cook, stirring regularly, until mixture thickens and cornmeal is tender — about 15 minutes. Remove from heat and stir in butter and cheese, combining well.

Step 6: As you cook the polenta, steam the asparagus and the kale in very little water in a covered frying pan until both veggies are tender but still brightly coloured. Drain, and assemble plate: spoon polenta onto pre-warmed platter, flattening it a little, then drape kale leaves around polenta, and arrange roasted tomatoes, squash and asparagus spears artfully on the platter. Top with more cheese if desired.

Cleanup tip: To prevent a lot of scrubbing, soak the polenta pot immediately in cold water. Any stuck polenta will come away easily in a few hours.

See more recipes from Sharon Hanna.

Reprinted with permission from Sharon Hanna’s The Book of Kale (2012 Harbour Publishing).